Thai Buffalo Peanut Sauce over Zoodle Salad

Thai Buffalo Peanut Sauce over Zoodle Salad
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  1. 1 1/4 cup Buffalo Nuts®, divided
  2. 13.5 ounce can of coconut milk
  3. 2 Tablespoon of fish sauce
  4. 1 Tablespoon of soy sauce
  5. Zest of half a lime
  6. Juice of half a lime
  7. 1 large garlic clove, smashed and minced
  8. 3 slices of peeled, fresh ginger (about the size of a quarter), smashed and minced
  9. 3 Tablespoons of agave nectar (or brown sugar)
  10. 1 teaspoon of sesame oil
  11. Sambal olek to taste (optional)
  12. 1 small zucchini
  13. 1 yellow squash
  14. Handful of red and gold cherry tomatoes
  15. 6 sugar snap peas
  16. 1 green onion, thinly sliced
  17. Mix of fresh tender herbs: mint, cilantro, basil
  1. Chop 1/4 cup of the Buffalo Nuts® and set aside. Place the remaining cup of nuts into a blender with the rest of the ingredients up through the sesame oil. Blend on high until smooth. I used a Vitamix and it took about three to four minutes. Adjust seasoning with salt and pepper. I thought this had a pleasant amount of heat. If you like it spicier, add the sambal olek to taste.
  2. I used a spiral cutter to shred the squash into “noodles” or “Zoodles”. Halve or quarter the cherry tomatoes, slice the sugar snap peas on the bias, slice the green onion, and toss everything into a big bowl. Add about 1/2 cup of Thai Buffalo Peanut Sauce and gently toss to coat. Garnish with the remaining chopped peanuts. Chiffonade a few leaves of each of the herbs and sprinkle over the salad.
Buffalo Nuts - Peanuts with a Zesty Kick of Buffalo Wing Flavor

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